This zesty and refreshing quinoa salad combines smoky chipotle with bright lime for a perfect burst of flavor. It’s an easy, healthy dish that’s great as a light lunch or a vibrant side for any meal.
Start by heating a tablespoon of olive oil in a pot over medium-high heat. Once the oil is hot, add the chopped onion and cook it until it’s soft and fragrant, about 5 minutes. Next, stir in the quinoa and let it toast for a couple of minutes until it smells nutty.
Pour in the broth, bring everything to a boil, then lower the heat to a simmer. Cover the pot and let it cook gently until all the liquid has been absorbed, which should take around 20 minutes.
While the quinoa is cooking, mix the black beans, diced tomato, bell pepper, and avocado together in a bowl.
For the dressing, toss the cilantro, lime juice, two tablespoons of olive oil, Greek yogurt, chipotle pepper, a tablespoon of the reserved adobo sauce, honey, cumin, and a pinch of salt and pepper into a blender. Blend until it’s nice and smooth.
Finally, pour the dressing over the black bean mixture, add in the cooked quinoa, and give everything a good toss to combine. Serve and enjoy!
- Rinse quinoa well before cooking to remove its natural bitterness.
- Toast quinoa in a dry pan for a few minutes to enhance its nutty flavor.
- Adjust the amount of chipotle to control the heat level to your liking.
This dish is packed with bold flavors from smoky chipotle and zesty lime. It’s light yet satisfying, making it perfect for a quick lunch or a healthy side. Plus, quinoa adds a boost of protein and fiber, keeping you full longer.
Serve warm or chilled alongside grilled vegetables, avocado slices, or fresh greens. It also pairs well with beans or shredded chicken for a complete meal. Garnish with fresh cilantro or extra lime wedges for a bright finish.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently or enjoy cold as a salad. Quinoa can absorb dressing over time, so add fresh lime juice before serving if needed.
